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Salad Dressings Paleolithic Recipes

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Blender Green Mayonnaise

Place the greens and the herb with the egg, egg yolk, and pepper in an electric blender or food processor and blend until the greens are pureed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the lemon juice and continue until all the oil is used up. If too thick, add a small amount of boiling water. Taste and refrigerate in a covered bowl or jar. Note: This must be used within a few days; after that the greens

 

Thu Jan 30 2003
Views: 83


Blender Mayonnaise

Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add the lemon juice and water. Refrigerate. Note: if using a food processor, add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and adjust lemon juice to taste.

 

Thu Jan 30 2003
Views: 76


Ceaser Salad Dressing Recipe

Blend first three ingredients. Slowly drizzle in oil, blending continuously. Blend until dressing thickens. Add entire contents anchovies tin, blend.

 

Thu Jan 30 2003
Views: 103


Cooked Mayo

In small saucepan, stir together egg yolks, lemon juice, water, mustard, and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately.

 

Thu Jan 30 2003
Views: 82


Dressing for Yard Salad

Dissolve honey in lemon juice. Add pepper and tarragon, and stir, and then add olive oil in a cruet. Shake vigorously to blend. You only need a few Tablespoonfuls for the salad, so save the rest of the dressing for later use.

 

Thu Jan 30 2003
Views: 81


Herb Dressing

Shake vigorously in tightly covered jar until well blended. Allow to stand in refrigerator until flavors are blended.

 

Thu Jan 30 2003
Views: 81


Honey Mustard Dressing

* 1/2 C spring water * 1/2 C olive oil * 1 t mustard powder * 1 pinch of white pepper* * 1/8 t garlic powder * 2 T honey *Add up to 1/8 t white pepper for a peppercorn dressing, all other ingredients stay the same

 

Thu Jan 30 2003
Views: 67


Lemon Mayonnaise

Put all ingredients into a bowl or beaker. Introduce the hand blender to base of the bowl, switch it on and hold in position until the oil emulsifies.

 

Thu Jan 30 2003
Views: 75


Lime, Oil and Garlic Dressing

In a small bowl, whisk the salt, garlic, and shallots with the lime juice. until the salt is dissolved. Slowly whisk in the oil until emulsified. Taste. Season with pepper and a little more salt, if needed, and add more lime juice or oil, if needed.

 

Thu Jan 30 2003
Views: 63


Mayonnaise

Pound the garlic cloves to a paste. Add the egg yolks. Mix in a bowl with a wooden spoon (or use a marble mortar and wooden pestle), always turning in one direction, until the garlic and eggs have assimilated and are just beginning to get pale. While doing this, add about 4 Tbsp. of oil, very very slowly, drop by drop. The mixture should be thick. Add 1 Tbsp of water and 1 tsp of lemon juice and continue stirring, adding the oil in a very thin stream. When the mixture gets too thick again, add 1 more tsp. each water and lemon juice. Repeat until all oil is

 

Thu Jan 30 2003
Views: 62


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